American

The name for this Hawaiian dish comes from the word ‘huli’, meaning ‘turn’, as the chicken is turned during cooking. Served with a grilled pineapple salsa, it’s the meal you’ll barbecue all summer long

This get-ahead recipe tastes even better a day after cooking. If you have a pressure cooker, you can skip the bean soaking process so they’re ready to cook in under an hour

The ultimate in barbecue food, sticky ribs always go down well at a party. Serve with some griddled corn and plenty of napkins! Any leftover barbecue sauce is also great with burgers and chicken.

Family night just got delicious – a platter of these burgers will easily please a crowd

Marinating in buttermilk overnight helps the chicken remain tender and moist despite the high frying temps required to achieve that perfect crunchy crust. Chicken skin adds extra flavour and moisture, but use skinless if you prefer

Red beans are traditionally served on Monday nights, after the beans were set to soak overnight on Sunday, and they could bubble away while chores and laundry were being done during the day. Combining two Southern classics works perfectly here, where pork ribs also benefit from the low-and-slow approach. If you’re a baker, a loaf of buttery cornbread would be a great accompaniment.

'Veggie traybakes are one of my staples at this time of year,' says our Food Director Sarah. 'Super-easy to throw together and packed full of winter-busting nutrition. This clever version boasts all five portions of your 5-a-day and is the perfect way to ward off those January blues. The queso sauce is a cheeky little extra I add on days when I want something a bit more indulgent.’